Pigs feet have lots of gelatin to help them set.
This book is just devoted to pork recipes from nose to tail from a family of butchers from a mountain town in France. That farmhouse style stuff that lives on because food fashion don't mean ****
It's some good stuff man
Here is what I did...
With the first soup going I took another hock I smoked & put it in a pot along with some carrots, celery, onion, garlic, bay leaves, all spice berries, salt, thyme & various peppercorns...
I added water to my pot & got it on the stove as well.
I brought this to a boil & left it simmer for 6 hours or more then strained everything out.
& here is the broth from cooking it after I strained it a few times...
Now you just put your meat in a form, put the jelly on it & set it in the fridge overnight to set up.
Adding the "jelly"
You end up with this
All you have to do is slice it & enjoy...
If anything wasn't clear or you have other questions just let me know
Nice book suggestion!
Its a great book the original butchers shop in a town called Saint-Agreve on the high plateaux of the Ardeche .
It is really old school nose to tail recipes for pigs,sausage,black pudding,terrines,braises,roasts you name its in there.
I will do 'Bibi's head to foot terrine" sometime soon,cheeks,tongues,trotters, ears,belly & blade.
I will have to get creative with my explanation of what it is other wise I am going to get some consumer resistance.
French head cheese won't cut it
You're quite welcome Matt Give it a try - it's really good stuff!
Lol - quite true Foam!